🥓🍳 Bacon Mushroom Spinach Frittata

Ingredients:

• 6 large eggs

• ½ cup milk (whole or 2%)

• ½ cup shredded cheese (cheddar, mozzarella, or Swiss work well)

• 4 strips bacon, chopped

• 1 cup mushrooms, sliced

• 2 cups fresh spinach

• 1 small onion, diced (optional)

• 2 cloves garlic, minced

• 2 tbsp olive oil or butter

• Salt and black pepper, to taste

• Fresh parsley or chives, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C).

2. Cook the bacon in an oven-safe skillet (like cast iron) over medium heat until crispy. Remove and set aside on a paper towel. Drain excess grease, leaving about 1 tbsp in the pan.

3. Sauté veggies: In the same skillet, add mushrooms and onion. Cook for 4–5 minutes until softened, then add garlic and spinach. Cook until spinach wilts.

4. Whisk eggs: In a bowl, whisk together eggs, milk, cheese, salt, and pepper.

5. Assemble frittata: Spread the bacon and veggies evenly in the skillet. Pour egg mixture over the top.

6. Cook on stovetop for 2–3 minutes until edges just start to set.

7. Bake in the oven for 12–15 minutes, or until eggs are fully set and slightly golden on top.

8. Serve warm, garnished with parsley or chives.